Last week i tasted the best bleu cheese I have ever had in my life in Amsterdam: Eko Bleu De Wolvega. I bought a half kilo of it in a "slowfood" cheese shop that was vacuum packed and survived both the trip home and customs. Because it is considered a "hard" cheese (as opposed to soft) I was told that it was permissable to bring it into the U. S. (We brought back four kilos of six different cheeses and had our baggage opened by customs at Dulles.) Several hours later, at home, we opened the package and the cheese inside the rind is extremely moist- more so than Gorgonzola dolce or even some Roquefort that I have had in France.
But the flavor! The flavor and the texture were incredible. Intense, extremely creamy and very pungent. My wife and I, after slicing/peeling off the rind ate all of it when we had only planned on a small taste.
There is very little on the internet other than it is 60% fat with no sources available. I've called Cheesetique and they are not familiar with it. They are trying to special order it but it might be several days before they're able to find out; also there may be a minimum order of four or five pounds depending on the size of the wheel I will have to buy-if they are even able to find it.
Is anyone familiar with this cheese? Any familiarity with a source in the D. C. area?
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